Field introduction
In the field of liquor, focusing on the product quality that the industry enterprises are most concerned about, we have established a four-in-one R & D capability from quality analysis, quality improvement, quality assurance and quality expression, including production factors such as brewing micro-ecological environment, raw materials, fermentation starter, pit mud, fermentation (accumulation), distillation, storage, base baijiu and products, and the whole process of production.
The Center of Original Baijiu Innovation and Application Center
The center has a total of 6 booths, such as jiangxiangxing baijiu (Renhuai producing area) booth, soy sauce original wine (other producing areas) booth, nongxiangxing baijiu (Yibin producing area) booth, nongxiangxing baijiu (Luzhou Producing area) booth, qingxiangxing baijiu (Luliang producing area) booth and other fragrant original baijiu.
Mainly includes three aspects of business requirements:1. To provide baijiu enterprises with reliable quality and appropriate price of original Baijiu , and to assist in product design and development, style and quality expression and other services.
2. Provide customized wine development services of different flavors and styles for units or individuals with new Baijiu product needs.
3. After the quality evaluation of the center is qualified, it can provide free display and publicity of original Baijiu with different styles and different qualities for the original Baijiu production enterprises in the liquor industry, and gradually form a Chinese Baijiu product library.
achievements
International Advanced (7 items)
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——Research and application of analysis technology of flavor substances of Jiujiang double-steamed Chinese soya flavored liquor |
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——Research and application of analysis technology of flavor substances of Luzhou-flavor Zhijiang liquor in China |
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——Research and application of flavor analysis technology of Luzhou-flavor Daohuaxiang liquor in China |
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——Research and application of analysis technology of flavor substances of Chinese Xiaoqu fragrant Yulinquan liquor |
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——Research and application of analysis technology of flavor substances in Beidacang liquor |
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——Research and application of analysis technology of flavor substances of Beijing Red Star Erguotou liquor |
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——Study on fermentation mechanism of clean flavor Daqu liquor in ground tank and application of mechanized fermentation technology |
International Leading (25)
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——Research and application of analysis technology of flavor substances of Chinese sesame flavored Jingzhi liquor |
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——Research on the establishment of Herun liquor and its key technologies |
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——Research on innovative technology of traditional solid liquor |
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——Research and innovation of traditional liquor solid state distillation process |
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——Study and application of high-throughput sequencing technology to Luzhou-Daqu microecosystem in the middle reaches of Yangtze River |
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——Study on mechanism of high temperature accumulation of Maotai-flavor liquor |
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——Study on the style analysis and key brewing techniques of Jiuya Zhijiang Liquor |
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——Establishment and application of fine control system for brewing raw materials in Gujing |
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——Study on health technology of Yipin Jingzhi Zhi liquor based on intestinal microecology analysis |
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——Analysis of flavor composition characteristics of soft sweet liquor |
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——Research and application of key techniques for evaluating drinking comfort of Tianyoude organic highland Barley wine (Jinbao) |
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——Study and application of intestinal microecological health evaluation technology of Tianyoude organic highland barley (Jinbao) wine |
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——Study on the effect of Yunmen sauce wine on Helicobacter pylori |
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——Development and application of key evaluation technology of "Yipin Jingzhi" liquor comfort after drinking based on neurobehavioral and cognitive behavior |
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——Establishment of key evaluation technology of liquor drinking quality and analysis of "Yubing roast" of pure and elegant type |
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——Establishment and application of evaluation model of main organic acids and their contents on metabolism of sauce-flavored liquor |
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——Study on typical style characteristics and key brewing technology of Fu-flavor liquor |
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——Study and application of regulation technology of ethyl acetate in Luzhou-flavor liquor |
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——Analysis and application of drinking quality characteristics of Yingjiagong wine |
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——Research and application of the drinking quality evaluation system of North Yunmen Maotai-flavor liquor |
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——Research and application of Feng-flavor liquor innovation technology based on both sensory and flavor orientation |
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——Study on autophagy and antioxidant effects of soft liquor on cells |
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——Effects of Wuliangye liquor and its functional components on cell activity |
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——Analysis and application of drinking quality characteristics of Yingjiagong wine |
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——Establishment and application of evaluation model of main organic acids and their contents on metabolism of sauce-flavored liquor |
Rewards (19 items)
合作伙伴
